@kpl455 🙄 bro, it's called "entertainment." It's not just any cooking class or demo at some culinary program - this is taped on camera and is meant to be entertainment for a mass audience.
Had to show my coworker how to cut because she cut her finger in the past and said Yan taught me when I was a little kid. Didn't believe me and showed her this. Yan, saved my fingers.
he's a huge part of why I wanted to be a chef as a kid.. him, Emeril, and Ming Tsai.. unfortunately Scoliosis took that dream from me (and many others) but still
i learnt using the chef knife when i was kid after watching Mr. Yan and his technique , he is too good with his cooking and excellent with his cutting.
It is a utilitarian knife. The width makes it viable as a scooper, spatula, board scraper, etc. The width also makes it easier to chop, that is why French chef knives are also wide. Plus as an added bonus they last longer because every time you sharpen the knife it gets a tiny bit smaller therefore huge knives will take longer to wear down.
I remember as a kid I'd wake really early on school days to watch his cooking show on food network. just love the way he interacts and cooks especially
@allgoo19 A few reasons: 1) Because the larger surface area allows you to press your claw hand against it without the risk of lifting the blade too high and slicing off your own knuckle. 2) Heft allows for faster, more even precision cuts 3) Larger surface area allows you to move your food from the cutting board to pot or pan 4) You can have straighter cuts because it's much easier to keep the knife "on axis" vertically vs something like a paring knife. I use the same knife.
I have that same exact knife, I live in portage MI and work at food dance. When I started working there as a prep cook I took out my clever and the guys were like (( thats a clever not a chefs knife what are you going to do cut chicken?)) I simply smiled grabbed a tomato and small diced it very quickly and uniformly with out even squeezing much juice out. They were impressed and respected the knife's ability. This is going to sound cliche but my clever is the second sharpest knife in the res
@allgoo19 Sometime people call it the vegetable cleaver; because it's for cutting veggies, and most of the time, used as a spade to put veggies on plates, pans, etc. A french chef knife wouldn't have enough width for that. We also use the width to smash garlic, onions, etc.
I've been searching for a middle of the road cleaver for days on end and saw Martin Yan's videos. I have been trying to find his knife for the last day, so thank you.
My mom told me se watched Martin before she met my dad. I finally look at his shows and I know where she learned how to cook. That liar told me she learned it on her own.
try use that type of knife to cook and cut something, you will find out it is more easy to chop some food. I haven't use other knife for a long time since I bought a Chinese knife
I'm Asian. It seems cleavers are more convenient for those who love to cook Asian cuisine (Chinese cuisine). I use cleaver in my everyday cook. All-round knife.
Thank you for the info. I bought a Japanese nakkiri instead of Chinese clever. It's kind of smaller version of Chinese clever, yet it can still fit in my knife block.. I'm convinced that thin blade makes all the difference for easier and accurate cutting. Only thing it's missing is the point (same as Chinese clever), so I use chef's knife for that purpose. I think everybody should have at least one thin blade knife.
I heard that it was real for many years, but it faded from living in America for so long. But he kept the accent up because it had become a part of his persona. I don't think there's anything wrong with that, though.
@twoblink "A few reasons: 1) Because .." Thanks for the detailed info.!! I haven't decided if I want to get one. One of the reason I'm hesitating is that it won't fit my knife block and will have to be kept separately.
Yeah thin knives are a lot more easy to maneuver. I have a thin Japanese santoku, and a thin boning knife which are both great. I have thought about getting a nakiri, but the cleaver is even more all purpose and sometimes the extra heft is important.
1:43 - I've done that on accident while cutting some peppers. Took off part of my index finger and some of the fingernail with it. They say the dull knife is the most dangerous knife but bad technique with a sharp knife is just as bad.
@allgoo19 Yes, I keep it separately also because it won't fit in the block. BUT, since I use the knife for 99% of everything, it doesn't really matter. Knives in a block you don't use aren't very useful. The knife is wonderful. Visit my videos to see me using it. I encourage you to get it! Let me know if there is something I can do to help you get acclimated.
Well he uses his knuckles (outside part of fingers/hand) to rest the knife on. So when he's chopping, the wider the knife is the more surface area he has to slide it up and down his knuckles. Does that make sense lol?
Look at how sharp the knife he's using, and his accuracy of cutting. I always wondered why chinese knives are so wide. Is there any particular purpose for the width? Almost all real Chinese chefs use that knife but I have never seen real full use of that width. Anyone?
After showing the audience a thin cucumber slice, Yan says, "It is so thin...I don't know about you, but I'm impressed...." "When you do something...you always do it for a reason." "When I do this, even Julia Child is truly impressed." Me too, Yan!
That salesmanship Yen when he speaks about his knife when it's just a fucking knife u can buy at any store.. must be Yensception knife. Soom in mooore...
Martin Yan, part master chef, part showman and all genius! The man can certainly inspire! Thanks for the great video.
噢#
Yan really got me interested in cooking when I was young.
He made cooking a lot of fun!😊🙂👍
I would watch Yan Can Cook when I was a kid and thanks to him I have never cut my finger making dinner ^_^
Both humorous and talented. He returned to China recently and hosted his own cooking show and his own culinary school+restaurant.
Yan can cook was basically 50% cooking, 25% roasting the audience, and 25% roasting the camera man next to him
and 100 percent blubbering away forever what you could have said in 1 minute.
@kpl455 🙄 bro, it's called "entertainment." It's not just any cooking class or demo at some culinary program - this is taped on camera and is meant to be entertainment for a mass audience.
Had to show my coworker how to cut because she cut her finger in the past and said Yan taught me when I was a little kid. Didn't believe me and showed her this. Yan, saved my fingers.
he's a huge part of why I wanted to be a chef as a kid.. him, Emeril, and Ming Tsai.. unfortunately Scoliosis took that dream from me (and many others) but still
I could have been a doorman, but nope, scoliosis...
i learnt using the chef knife when i was kid after watching Mr. Yan and his technique , he is too good with his cooking and excellent with his cutting.
Im just excited to watch his cooking show every time. Every time!
It is a utilitarian knife. The width makes it viable as a scooper, spatula, board scraper, etc. The width also makes it easier to chop, that is why French chef knives are also wide. Plus as an added bonus they last longer because every time you sharpen the knife it gets a tiny bit smaller therefore huge knives will take longer to wear down.
I remember as a kid I'd wake really early on school days to watch his cooking show on food network. just love the way he interacts and cooks especially
As far as I know Martin Yan has never been on food network. He's only been on PBS.
+AL C I would do the exact same thing! I would wake up 2-3 hours earlier to watch this guy haha
@allgoo19 A few reasons: 1) Because the larger surface area allows you to press your claw hand against it without the risk of lifting the blade too high and slicing off your own knuckle. 2) Heft allows for faster, more even precision cuts 3) Larger surface area allows you to move your food from the cutting board to pot or pan 4) You can have straighter cuts because it's much easier to keep the knife "on axis" vertically vs something like a paring knife. I use the same knife.
wowwwwwwww i remember this dude on pbs...always like to watch him cook:-)
"LOOK AT THAT
LOOK AT THAT
LOOK AT THIS
LOOK AT THAT"
I love this man!!!
Yo, does anyone feel like Yan is like the Bruce Lee version of cooking? because that what im thinking right now xD
Yep ji
kinda sounds like him too right lol
I'd say more Jackie Chan than Bruce Lee with the type of humour.
Love and respect Martin Yan,great chef.
This man inspired me to go to culinary arts school in the future.
One day! >>
It's a waste of time. Worst 30k spent
@@rosekaitlyn3104how do you know?
This guy is truly a gem :)
I have that same exact knife, I live in portage MI and work at food dance. When I started working there as a prep cook I took out my clever and the guys were like (( thats a clever not a chefs knife what are you going to do cut chicken?)) I simply smiled grabbed a tomato and small diced it very quickly and uniformly with out even squeezing much juice out. They were impressed and respected the knife's ability.
This is going to sound cliche but my clever is the second sharpest knife in the res
What an awesome Chef ! Just love this guy !
@allgoo19 Sometime people call it the vegetable cleaver; because it's for cutting veggies, and most of the time, used as a spade to put veggies on plates, pans, etc. A french chef knife wouldn't have enough width for that. We also use the width to smash garlic, onions, etc.
I wish he was still on tv
+tetrulz jam He hosts tv shows in Malaysia recently.
FOR THOSE INTERESTED - Martin Yan used a Messermeister Chinese Cleaver.
I've been searching for a middle of the road cleaver for days on end and saw Martin Yan's videos. I have been trying to find his knife for the last day, so thank you.
Why am I up at 4:25 watching videos on how to cut cucumbers...
MadFluffyster Xaines Maybe your mind is trying to suggest something via a metaphor.
Anton Posa I need more cucumbers...
Because Martin Yan is a fucking legend.
why I didn't know this guy before? so funny!
My new favourite chef! :D Love this guy
Which Piedmont High School was this shot at? There are a few different PHS's across the country
My mom told me se watched Martin before she met my dad. I finally look at his shows and I know where she learned how to cook. That liar told me she learned it on her own.
I used to watch his show. One day he freaked out on camera. Just lost it. Never saw him again.
Chef Yan is great.
You are very entertaining Sir....😂
The Bruce Lee of Cooking!
try use that type of knife to cook and cut something, you will find out it is more easy to chop some food.
I haven't use other knife for a long time since I bought a Chinese knife
I'm Asian. It seems cleavers are more convenient for those who love to cook Asian cuisine (Chinese cuisine). I use cleaver in my everyday cook. All-round knife.
Thank you for the info.
I bought a Japanese nakkiri instead of Chinese clever. It's kind of smaller version of Chinese clever, yet it can still fit in my knife block..
I'm convinced that thin blade makes all the difference for easier and accurate cutting. Only thing it's missing is the point (same as Chinese clever), so I use chef's knife for that purpose.
I think everybody should have at least one thin blade knife.
I am really impressed. Thank you.
I heard that it was real for many years, but it faded from living in America for so long. But he kept the accent up because it had become a part of his persona. I don't think there's anything wrong with that, though.
hi David!
@twoblink "A few reasons: 1) Because .."
Thanks for the detailed info.!!
I haven't decided if I want to get one. One of the reason I'm hesitating is that it won't fit my knife block and will have to be kept separately.
@soulfly7112000 His accent is not fake. He was foreign born and came to the US for college.
i love that fool martin yan, especially when he counts while he chops fast and starts chopping faster than he can count so he kinda just mumbles
Great which brand of clever Martin uses
Yeah thin knives are a lot more easy to maneuver. I have a thin Japanese santoku, and a thin boning knife which are both great. I have thought about getting a nakiri, but the cleaver is even more all purpose and sometimes the extra heft is important.
man, hes talented and hella funny!!! great~
this guy is amazing! ^^
I think he was using the wusthof classic chinese chef knife...correct me if im wrong though.....
this chef is TOP ...
This is amazing.
1:43 - I've done that on accident while cutting some peppers. Took off part of my index finger and some of the fingernail with it. They say the dull knife is the most dangerous knife but bad technique with a sharp knife is just as bad.
He is so cute😊😊😊
If yan can cook, you can too
The guys a genius!
What knife brand is that?
Yan's a great chef and TV personality...but the people in this audience will laugh at anything.
Great funny chief
@allgoo19 Yes, I keep it separately also because it won't fit in the block. BUT, since I use the knife for 99% of everything, it doesn't really matter. Knives in a block you don't use aren't very useful. The knife is wonderful. Visit my videos to see me using it. I encourage you to get it! Let me know if there is something I can do to help you get acclimated.
where is he now??
The Bruce Lee of chefs
Well he uses his knuckles (outside part of fingers/hand) to rest the knife on. So when he's chopping, the wider the knife is the more surface area he has to slide it up and down his knuckles. Does that make sense lol?
that kitchen knife is hella sharp tho
Cut them cucumbers like a bauce
I've used a Chinese Chef Knife before... can someone tell me how is it like compared to the French Chief Knife and Japanese's Santoku...!?
It's the weight coming from the width of the knife that helps the cutting easier.
It"s amazing!
Holy shit, that knife is sharp.
soom in, I fucking love this guy.
Hilaroous and amazing !!
Look at how sharp the knife he's using, and his accuracy of cutting.
I always wondered why chinese knives are so wide. Is there any particular purpose for the width?
Almost all real Chinese chefs use that knife but I have never seen real full use of that width.
Anyone?
It's width if for tenderizing meat, and the blade tapers to where it's super thin toward the edge.
Hes being dead serious too
The man!
After showing the audience a thin cucumber slice, Yan says, "It is so thin...I don't know about you, but I'm impressed...."
"When you do something...you always do it for a reason."
"When I do this, even Julia Child is truly impressed."
Me too, Yan!
that guy is funniar than most Chinese actors
"exactry"
In Cantonese we call this knife 'Choi Dou'
+NOFUNG RACHMAN In common standard Chinese(Mandarin), this knife is pronounced "Tsai Dao"
wywoo225:
I got it. Thanks.
I may try how it feels in my hand when I get a chance.
Asian Justin Wilson. Lol 👍
That salesmanship Yen when he speaks about his knife when it's just a fucking knife u can buy at any store.. must be Yensception knife. Soom in mooore...
this guy makes me laugh... I want the camera to zoooom in closer zooom in right here
Super funny. ^_^
I just cut a cucumber, but my slices were so fat.:o
Boss
tiny tiny tiny bit
Lol thanks
Hilarious!
that well good
Chop Chop!!!! Next time you lose your hands!
soom in
Who dares to try?
He is slow because he has to count it in English. lol
anti climax, no big shit
Wok da heck?
Just bloody cut the cucumber! You talk too bloody much yan.